I saw this recipe on my sisters’ Facebook feed the other day, and it looked rather delicious! I’m always swayed by a good banana loaf, so I made it immediately!
Perfect for those manky bananas which have sat on the bench for a few days too long, this recipe adds extra flavour with vanilla and coconut, which definitely ups the ante from your basic banana loaf.
Made by Kiwi chef Chelsea Winter, this one really is one for the recipe box.
Coconut & vanilla banana loaf
From Chelsea Winter
Note from Chelsea: The bananas really need to be over-ripe – as a banana ripens, some of the starch in the banana turns to sugar, and also the flavour intensifies – which is what we want.
- 1 cup mashed very ripe banana (about 2 big bananas)
- 1/2 cup unsweetened yoghurt
- 150g butter, at room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 2 free-range eggs, at room temperature
- 2 tsp pure vanilla essence
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp mixed spice
- 1 cup desiccated coconut
- Preheat the oven to 170c. Grease and flour a medium sized loaf tin and line the bottom with baking paper.
- Cream the butter and sugar until thick and pale, about 5 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Sift the dry ingredients except coconut into a bowl, and stir in the coconut to combine. Add to the creamed mixture along with with the banana and yoghurt and fold until just combined.
- Spoon the mixture into the loaf tin and bake in the oven for around an hour and 10 minutes, or until a skewer inserted into the middle comes out clean.
Serve warm with butter – and golden syrup if you like! Yum!